Salty, creamy, spicy, check all the boxes on this appetizer! I promptly devoured this plate of deliciousness after it’s beauty shots were done and made it dinner. It’s nice and light, but still hearty and satisfying, I think it checks all the boxes for a summer night on the patio.
- 1 can chickpeas drained, rinsed and dried
- 1/4 cup olive oil
- 1 tsp marjoram
- 3/4 tsp salt
- 1 package white or wheat pita loaves
- 3/4 cup hummus (I used roasted red pepper)
- 1/2 cup diced mini cucumbers
- 1/2 cup diced kalamata olives
- 3/4 cup quartered grape tomatoes
- 4 oz crumbled feta
- 2 TBS fresh, chopped oregano, plus more for garnish
- 1/3 cup olive oil
- Salt and pepper to taste
Preheat the oven to 400 degrees. Rinse chickpeas thoroughly and dry completely on paper towels. Word to the Wise: make sure they’re really dry or they’ll explode in the oven. You know that saying about oil and water…um, yeah. Put the chickpeas on a rimmed baking sheet and drizzle with olive oil, salt and marjoram. Bake for 25-30 minutes, stirring occasionally or until browned and crispy.
In the meantime, dice the tomatoes, olives, cucumbers, and oregano. Combine them in a bowl, toss with olive oil and salt and pepper to taste. Set aside.
Cut pita loaves into eighths. Spread them in a single layer on a baking sheet. If your chickpeas are done, just throw them on the same one! Drizzle with olive oil and salt and bake at 400 for 5-10 minutes until crispy.
Get your serving platter ready and layer the toasted pita, then dollop the hummus around as you like. Spoon the tomato mixture over top, then sprinkle on the feta. Garnish with extra oregano leaves! Opa!
Heeeeere’s a printable for you! https://docs.google.com/document/d/14uMNhEngwfWByTVFT48LHPvmVOfsAWwYqQkbvve1Xqc